To serve

Method

Preheat the oven to 240C/220C Fan/Gas 9.

To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned.

Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes.

To make the yoghurt sauce, mix together all the ingredients and set aside.

Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.

Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap.